char-grilled snapper with a mango, prawn and chili salsa (#1)
- 4 fillets of red snapper (with the skin on)
- olive oil
- salt and freshly ground black pepper
for the salsa:
- hot red chili pepper at your own discretion (this time i used one of the large sort that aren't usually so fiery, but it was still damn hot)
- 100-150g peeled cooked tiger prawns, the biggest you can afford
- 1 small garlic clove, finely chopped
- 1 firm but ripe avocado, peeled and cut into small dice
- ½ ripe but firm mango,peeled and sliced
- juice of 1 juicy lime
- finely chopped fresh coriander
- pinch of salt (the flakey sort is nice as it leaves a bit of crunch)
- make the salsa half a day in advance: cut the chili pepper in half lengthways and scrape out the seeds with a small knife , chop finely . mix all the salsa ingredients together carefully.
- put a ridged cast-iron griddle or steel frying pan over a high heat. brush the fish fillets on both sides with olive oil and season well.
- cook the pieces of snapper skin side down for 3-4 minutes.
- to serve, spoon the salsa onto four plates and place the sizzling fish on top.
alternative fish: fresh tuna (thunfisch), red mullet (rotbarbe), sea bass (wolfsbarsch), bream (dorade), john dory (petersfisch)
source: rick stein's seafood odyssey, bbc 1999